ingredients

12 tablespoons unsalted butter, at room temperature

1 1⁄2cups granulated sugar

3 extra-large eggs, at room temperature

1 1⁄2teaspoons pure vanilla extract

1 1⁄4cups sour cream

2 1⁄2cups cake flour (not self-rising)

2 teaspoons baking powder

1⁄2teaspoon baking soda

1⁄2teaspoon kosher salt

For the streusel

1⁄4cup light brown sugar, packed

1⁄2cup all-purpose flour

1 1⁄2teaspoons ground cinnamon

1⁄4teaspoon kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3⁄4cup chopped pecans (optional)

For the glaze

1⁄2cup confectioners' sugar

2 tablespoons real maple syrup

directions

Preheat oven to 350. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low, add the flour mixture to the batter until just combined.
Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
Mix in the pecans, if desired.
Spoon half the batter into the pan and spread it out with a knife.
Sprinkle with 3/4 cup streusel.
Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes.
Carefully transfer the cake, streusel-side up, onto a serving plate.
Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.